6 Reviews of German Quark

From: 606819

On Oct 6, 2007

1/2 gallon buttermilk makes 490 grams fabulous Quark. I spread it on toast every morning and add a touch of jam. After 43 years in this country, I can't believe I am finally eating Quark!! Thank you.

From: Chef #745794

On Jan 30, 2008

This is super. I live in Germany, and when I go back to the states, I am always without quark.....not anymore......tried it, loved it!!

From: Chef #525722

On Jun 29, 2007

Thanks so much for posting this recipe. If you can't find Quark (which you can't in most places in the states) this is perfect.

From: Camilla D.

On Aug 27, 2006

Ganz toll! Endlich Quark in Amerika!

From: Kayline

On Apr 14, 2008

So happy to find this recipe. The flavor is just right. However, it came out a little dry, more like quark curd than the creamy quark I was hoping to use in a cheesecake recipe. Don't know if I did something wrong. Had to cook it at 170, as this is my oven's lowest temp. setting and drained for only about 2 hours.

From: French Tart

On May 27, 2008

This worked perfectly for me Mom2Rose! I am an old hand at making creme fraiche, quark and clotted cream, and this was a well written and clear account of how to make this delectable German product! I shall be using this to spread on my bread at breakfast time - this was put into my woodburning stove overnight...........perfect results - good creamy colour and texture! Made for ZWT 4. GREAT thanks! FT